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Bob's Red Mill- Stone Ground Sorghum Flour

$2.91
10% OFF
$3.24
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item | BOB428
Stone Ground Sorghum Flour
Gluten-FreeGLUTEN FREE
KosherKOSHERKOSHER
Non-GMONON-GMO

Bob's Red Mill- Stone Ground Sorghum Flour

$2.91
10% OFF
$3.24
Be first to write a review
item | BOB428
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Product Description
  • Perfect for gluten-free baking
  • 100% whole grain—35 g or more per serving
  • Non-GMO Project Verified

Stone Ground Sorghum Flour from Bob's Red Mill adds hearty protein and superb flavor to gluten-free baking. Makes delicious breads, pastries and cookies. Products are tested and confirmed Gluten Free in Bob's Red Mill quality control laboratory.

Product Description
  • Perfect for gluten-free baking
  • 100% whole grain—35 g or more per serving
  • Non-GMO Project Verified

Stone Ground Sorghum Flour from Bob's Red Mill adds hearty protein and superb flavor to gluten-free baking. Makes delicious breads, pastries and cookies. Products are tested and confirmed Gluten Free in Bob's Red Mill quality control laboratory.

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Nutrition Facts


about 18 servings per container

Serving size

¼ cup (35 g)

Amount per serving

Calories

130

% Daily Value * 

Total Fat  0.5 g 1%
Saturated Fat 0 g 0%
Trans Fat 0 g  
Cholesterol  0 mg 0%
Sodium  0 mg 0%
Total Carbohydrate  28 g 10%
Dietary Fiber  2 g 7%
Total Sugars  0 g  
Includes 0 g Added Sugars  0%
Protein  3 g  
Vitamin D 0 mcg 0%
Calcium 2 mg 0%
Iron 1 mg 6%
Potassium 124 mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENT: Whole Grain Sorghum.

GLUTEN FREE POUND CAKE

  • 1 cup Brown Rice Flower
  • ¾ cup Bob's Red Mill® Sorghum Flour
  • ¼ cup Tapioca Starch
  • 2 tsp Baking Powder
  • 1 tsp Xanthan Gum
  • ½ tsp Kosher Salt
  • 1 cup unsalted Butter, softened
  • 1 cup Sugar
  • 4 Eggs
  • 2 tsp Vanilla Extract

Preheat oven to 350℉. Grease a 9 x 5-inch loaf pan. In a medium bowl, whisk together flours, tapioca starch, baking powder, xanthan gum and salt.

In a separate bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each one. Add vanilla extract and mix until incorporated. Add the dry ingredients to the wet and mix until well blended.

Spread batter into prepared pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then remove cake from pan and cool completely on a wire rack.

Makes 8-12 servings.

Store in a cool, dry place. Keeps best refrigerated or frozen after opening.

  • Tested and confirmed Gluten Free in our quality control laboratory.
  • Resealable Package
  • GLUTEN FREE
  • NON GMO Project VERIFIED
  • 100% WHOLE GRAIN 35 g or more per serving
  • KOSHER PAREVE

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Disclaimer: Product reviews are provided for informational purposes only. The information or opinions expressed therein are solely those of the contributors and do not necessarily represent those of Swanson Health Products and its employees.  
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Stone Ground Sorghum Flour-
$2.91
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